Easy Pumpkin & Carrot Soup | Healthy Recipes

Easy Pumpkin & Carrot Soup | Healthy Recipes

This morning is chilly! A delicate blanket of frost was in our gardens this morning and that got us thinking that it's time to get all of our beautiful orange pumpkins out of the garden. We didn't plant too many this year, only 4 but those plants are very abundant and gave us a perfect amount of pumpkins to make some batches of yummy pumpkin and carrot soup. Get ready for a super easy pumpkin and carrot soup recipe to feed at least 6 people AND have leftovers for another day. Make a few batches to freeze for easy and healthy meals that you can just take out and warm up on those busy days.

This pumpkin and carrot soup recipe is a perfect way to load your body up with cold and flu-fighting superfoods like garlic (there's a lot in here!), coconut oil, and ginger. Make it ahead of time if you can because keeping it in the fridge for a day really makes the flavors even better! 

FUN TIP Find a local pumpkin patch and bundle up the kids for a fun outing collecting your very own pumpkins!



3 tbsp olive oil

1 large chopped purple onion

2 tbsp of coconut oil

6-8 cloves of minced garlic

2 tbsp grated ginger

1 tsp salt

1 tsp pepper

8 cups of vegetable or chicken broth

3.5 cups of pumpkin 1/2 inch dice (peeled)

4 cups of carrots 1/2 inch dice (peeled or unpeeled your choice)

sour cream & parsley for garnish

mixed seeds on top for an added boost

1. In a large pot, add in the olive oil and onion. Saute over medium heat to caramelize the onions. Stir every few minutes so that they don't stick. You want them to be a medium brown color. Yum!

2. Add in the coconut oil, garlic, ginger, salt, and pepper. Stir and cook for about 5 minutes until everything is nice and soft.

3. Add in the vegetable broth, pumpkin, and carrots. Let this gently simmer for about 40 minutes until the carrots are tender.

3. Puree with a stick blender until nice and smooth. Add a bit of water or more stock if you find that you need more liquid.

4. Serve with a dollop of sour cream and a few tablespoons (up to 1/4 cup if you really like the extra crunch) of mixed seeds.

I love to print and save all of my favorite recipes and I made a recipe card for you just in case you would like to print one also. This will print as a 4x6 file so you can glue it into your recipe book or if you like to save them in a tin like I do, I found some really cute ones on Amazon.

Save a 4x6 Recipe Card 

Floral Recipe Card Boxes

If you like this recipe, we would really appreciate it if you would Pin it!

Pumpkin and carrot soup recipe easy make ahead meals



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